Mexico

Santuario Ixhuatlán Selection

“Boozy cherry & grapefruit with a syrupy caramel finish”

The Ixhuatlán centre works with small producers from Veracruz to produce and isolate only the most exceptional lots, which are then processed under the watchful eye of the expert processing managers of the Santuario project.

The cherries are first harvested once they are above 24 brix, then they are soaked in water for 2 hours. The initial fermentation is 72 hours with Mossto. Then the coffee is depulped leaving 20% of the mucilage remaining around the seeds before undergoing a second fermentation with mossto for 48 hours. Afterwards, the cherries are sun dried and left to rest on African beds for 22 days. The final humidity stabilization occurs after 6 days under shade, until finally the coffee is stored in grain pro bags. The final result is an incredibly clean and stable coffee with great clarity and a long finish.


Origin:
Altitude:
Processing:
Varietal:

Ixhuatlán (Triunfo Reserve, Chiapas), Mexico
1450 MASL
Anaerobic Fermentation
Red Bourbon

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Filter

Coffee:
Bloom:
Yield:
Temp:
Time:

15g (or 1× Brew-bag)
50ml for 30 secs
220ml
94°C
3.5 mins

Espresso

Coffee:
Yield:
Temp:
Time:

22g
40ml
94°C
30 secs